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| Author | : Dana Cowin |
| Publisher | : Food & Wine Books |
| Total Pages | : 0 |
| Release | : 2013-02 |
| Genre | : Cooking, American |
| ISBN | : 9781932624564 |
"Tested in the Food & Wine kitchen"--Cover.
| Author | : Adam Roberts |
| Publisher | : Artisan Books |
| Total Pages | : 401 |
| Release | : 2012-11-13 |
| Genre | : Cooking |
| ISBN | : 1579654398 |
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
| Author | : Lucy Lean |
| Publisher | : Welcome Books |
| Total Pages | : 322 |
| Release | : 2011 |
| Genre | : Cooking |
| ISBN | : 1599621010 |
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
| Author | : Marcus Samuelsson |
| Publisher | : Voracious |
| Total Pages | : 613 |
| Release | : 2020-10-27 |
| Genre | : Cooking |
| ISBN | : 0316480673 |
An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 833 |
| Release | : 2013-10-15 |
| Genre | : Cooking |
| ISBN | : 1936493802 |
A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America's Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we've included over 2,500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need (and how to care for it) to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies. Illustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Every chapter ends with a library of the test kitchen's all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire. The America's Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking to cook better.
| Author | : Jeremiah Tower |
| Publisher | : John Wiley & Sons |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Cooking |
| ISBN | : 9780471451419 |
Jeremiah Tower, James Beard Award–winning chef and pioneer of American regional cuisine, cooks with a "who′s who" of some of the nation′s top chefs in their home kitchens Companion to the PBS television series, America′s Best Chefs In the early 1970s, Chef Jeremiah Tower′s revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene. The successes that followed are legendary, from his trail–blazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. Now, in this companion to the landmark twenty–six–part PBS series, America′s Best Chefs, Jeremiah Tower visits 13 James Beard Award–winning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full–color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiah′s own creations. The book includes contributions from New York′s Michael Romano (Union Square Cafe) and Alain Ducasse (Ducasse), Los Angeles′ Mark Peel and Nancy Silverton (Campanile and La Brea Bakery), San Francisco′s Nancy Oakes (Boulevard), Chicago′s Charlie Trotter (Charlie Trotter′s) and Gale Gand (Tru), Philadelphia′s Jean–Louis Lacroix (Rittenhouse Hotel), Boston′s Ken Oringer (Clio), Arizona′s Robert McGrath (Roaring Fork in Scottsdale), Wisconsin′s Odessa Piper (L′Etoile in Madison), Alabama′s Frank Stitt (Highlands Bar & Grill in Birmingham), Oregon′s Philippe Boulot (The Heathman Bar and Grill in Portland), and Virginia′s Patrick O′Connell (The Inn at Little Washington). Jeremiah Tower (New York, NY) received the James Beard Foundation′s Outstanding Chef Award in 1996 and is the author of the James Beard Award–winning New American Classics as well as Jeremiah Tower Cooks.
| Author | : Debbie Shore |
| Publisher | : Clarkson Potter Publishers |
| Total Pages | : 406 |
| Release | : 1995 |
| Genre | : Cooking |
| ISBN | : 9780517597781 |
42 renowned chefs open their home kitchens to share the easy but interesting menus they serve to family and friends. Cooking tips, ingredient information, and other tricks of the trade round out the meals, and introductions to each section, along with candid photographs, provide fascinating glimpses into the lives of some of the country's most admired culinary talents.
| Author | : Joe Yonan |
| Publisher | : Simon and Schuster |
| Total Pages | : 244 |
| Release | : 2017-10-31 |
| Genre | : Cooking |
| ISBN | : 1681882825 |
"Inspired by The great New Zealand cookbook and The great Australian cookbook created by Blackwell and Ruth Limited/Thom Productions Limited"--Colophon.
| Author | : The Great American Recipe |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2022-08-16 |
| Genre | : Cooking |
| ISBN | : 1637740158 |
This beautiful cookbook from the home cooks and judges on the brand-new PBS show The Great American Recipe showcases the best in American regional cooking In the first season of The Great American Recipe, 10 home chefs representing distinct culinary backgrounds brought with them a rich collection of recipes. Some were secret family recipes passed down through the generations, some were new twists on regional classics, and others were their own deeply personal recipes crafted with love . . . and, together, they represent the dynamic story of America told through the diversity of its food. Now, you can bring all the fun of this new series to your kitchen with more than 100 delicious, easy-to-follow recipes from the cast, host, and judges. The cookbook gives fans an in-depth look at their favorite contestants while also having the chance to cook their favorite recipes. These recipes are accessible and taste like home—evoking nostalgia while inspiring you to explore new flavors with your loved ones. Southern Smoke Mac and Cheese Red Chilaquiles Rhode Island-Style Fried Calamari LOU to NSH Biscuit Trio Shakshuka with Chive Flatbread Chicken and Waffle Sandwiches Pizza Calabrese Chicken Adobo Bowls Pastelon (Plantain Lasagna) Back-to-School Fried Rice L’Italiano Burgers Crowd-Pleaser Tostadas Spam Banh Mi with BBQ Shrimp Chips Korean-Style Meatloaf and Potatoes Pernil (Puerto Rican Roasted Pork Shoulder) Cast Iron Ribeye with Blue Cheese and Balsamic Steak Sauce Cioppino Spicy Cauliflower Zuppa Toscano Green Pozole Cranberry White Chocolate Oatmeal Cookies with Sour Cream Frosting Tres Leches Cake Cannoli Dip Packed with amazing dishes and warm personal stories, and illustrated with gorgeous food photography and stills from the series, The Great American Recipe Cookbook is a must-have for fans of the show, food lovers, and every person who believes that food tells the story of who we are.
| Author | : Chuck Williams |
| Publisher | : Oxmoor House |
| Total Pages | : 0 |
| Release | : 2005-01-01 |
| Genre | : Cooking |
| ISBN | : 9780848730598 |
A collection of recipes for contemporary American cooking, including soups and salads, appetizers, fish and shellfish, poultry and meats, vegetables, beans and grains, and desserts. Includes photographs, a glossary, and features articles.
